April
Cakes in Bloom Celebrate spring with some of our all-time favorites
Boiling Point Taste a Texas spin on a traditional crawfish boil
COMMUNITY COOKBOOK Spring Shower Recipes Try our best reader recipes for seasonal get-togethers
WHAT TO COOK NOW
Break Out of Your Shell
Protein-rich eggs kick off the day in the best way, but here they take on a whole new after-sundown vibe as pub-style appetizers and hearty meatless mains—seriously savory recipes you’ll crave for dinner, lunch, and yes, breakfast.
Bistro Salad with Bacon, Eggs, and Mushrooms
MAKES 6 SERVINGS
HANDS-ON 25 MIN.
TOTAL 25 MIN.
Creamy eggs, the star of this entrée, play well off the bitter greens and earthy ’shrooms.
6 |
cups loosely packed torn curly endive |
3 |
cups loosely packed arugula |
1/2 |
cup loosely packed fresh flat-leaf parsley leaves |
2 |
Tbsp. chopped fresh chives |
6 |
oz. slab bacon slices, thinly sliced crosswise |
1 |
shallot, minced |
1/4 |
cup Champagne vinegar |
2 |
tsp. Dijon mustard |
2/3 |
cup plus 2 Tbsp. extra virgin olive oil |
|
Kosher salt and freshly ground pepper to taste |
3/4 |
cup halved baby portobello mushrooms |
6 |
medium-cooked large eggs, halved |
12 |
artisan bread slices, toasted |
1. Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.
2. Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.
3. Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe skillet clean.
4. Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
5. Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.
Scrambled Egg and Crêpe Casserole
MAKES ABOUT 1 DOZEN
HANDS-ON 30 MIN.
TOTAL 2 HOURS, 30 MIN., INCLUDING SAUCE AND CRÊPES
This is a twist on classic Gentlemen’s Casserole. Also wrap the crêpes around smoked salmon or veggies for summer rolls.
3 |
Tbsp. butter, divided |
1 |
cup finely chopped baked ham |
1/2 |
cup thinly sliced green onions |
14 |
large eggs, beaten |
1/2 |
tsp. table salt |
1/2 |
tsp. freshly ground black pepper |
|
|
|
1. Preheat oven to 350°. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat; add ham, and sauté 3 to 4 minutes or until golden brown. Remove from skillet, and wipe skillet clean.
2. Melt remaining 2 Tbsp. butter in skillet over medium-low heat. Add green onions; sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides and across bottom of skillet to form large curds, using a spatula. Repeat procedure, cooking until eggs are thickened but still moist (about 6 to 7 minutes). Remove from heat, and gently fold in ham and 2 cups Cheese Sauce.
3. Spoon about 1/3 cup egg mixture down the center of each crêpe; roll up. Place in a lightly greased 13- x- 9-inch baking dish (or divide among smaller dishes). Spoon remaining Cheese Sauce over crêpes. Bake at 350° for 15 to 20 minutes or until sauce is bubbly.
CHEESE SAUCE
MAKES ABOUT 4 CUPS
HANDS-ON 15 MIN.
TOTAL 15 MIN.
Melt 1/3 cup butter in a heavy saucepan over medium-low heat; whisk in 1/3 cup all-purpose flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in 3 cups milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in 2 cups (8 oz.) freshly shredded sharp white Cheddar cheese and 3/4 tsp. table salt until smooth.
FRESH HERB CRÊPES
MAKES ABOUT 1 DOZEN
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 20 MIN.
1 |
cup all-purpose flour |
1 |
cup milk |
3 |
large eggs |
1/2 |
tsp. table salt |
1/2 |
cup chopped fresh herbs (such as parsley, chives, basil, and tarragon) Vegetable cooking spray |
1. Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.
2. Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.
3. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter evenly covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.
Note: To make ahead, stack cooled crêpes between sheets of wax paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.
DUAL ROLES
Eggs are the main ingredient in both the crêpes and filling. Folding cheese sauce into the scrambled eggs keeps them moist when baked.
Dirty Rice Scotch Eggs
MAKES 6 SERVINGS
HANDS-ON 40 MIN.
TOTAL 1 HOUR, 10 MIN.
When deep-frying, choose an oil with a high smoke point, such as canola or peanut oil.
1 |
cup finely chopped spicy smoked sausage |
1/4 |
cup finely chopped sweet onion |
1/4 |
cup finely chopped celery |
1/4 |
cup finely chopped bell pepper |
2 1/2 |
cups cooked jasmine rice |
1 |
Tbsp. Worcestershire sauce |
1 |
tsp. Cajun seasoning |
1/4 |
tsp. dry mustard |
2 |
large eggs |
1/4 |
cup fine, dry breadcrumbs |
6 |
hard-cooked eggs |
|
Vegetable oil |
1. Sauté sausage in a large skillet over medium heat 3 to 4 minutes or until crisp. Add onion and next 2 ingredients; sauté 3 to 4 minutes or until vegetables are tender. Remove from heat, and stir in rice and next 3 ingredients. Cool 30 minutes. Stir in 2 large eggs and breadcrumbs.
2. Gently press rice mixture evenly around hard-cooked eggs to cover, using wet hands.
3. Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 360°. Fry eggs, in 3 batches, 3 minutes or until golden brown, turning often. Drain on a wire rack over paper towels.
Cheese Grits with Poached Eggs
MAKES 6 SERVINGS
HANDS-ON 40 MIN.
TOTAL 1 HOUR
Grits and eggs are a great canvas for any flavor variation, such as this Tex-Mex take.
2 |
cups milk |
1 1/2 |
tsp. table salt |
1 |
cup stone-ground grits |
1 1/2 |
cups (6 oz.) freshly shredded pepper Jack cheese |
2 |
Tbsp. butter |
1/2 |
tsp. white vinegar |
6 |
large eggs |
|
|
|
Tortilla strips |
1. Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until thickened. Remove from heat, and stir in cheese and butter. Cover and keep warm.
2. Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Spoon grits into 6 bowls; top with Pico de Gallo, eggs, and tortilla strips.
PICO DE GALLO
MAKES 1 1/2 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
Stir together 1 medium tomato, chopped; 2 jalapeño peppers, seeded and chopped; 1 small onion, chopped; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup fresh ‘Florida Super Sweet’ corn kernels; 1 garlic clove, pressed; 2 Tbsp. fresh lime juice; and 1 tsp. table salt in a bowl. Stir in 2 coarsely chopped avocados just before serving.
CHEEP CHIC: MARBLED EGGS
Pickled beets give Chinese tea eggs a colorful flavor makeover.
MARBLED EGGS
MAKES 6 EGGS
HANDS-ON 10 MIN.
TOTAL 2 HOURS, 50 MIN.
To get a finely etched marbled look, peel eggs after 2 hours. For more pronounced pickled-beet flavor and uniform color, chill eggs for the full 24 hours.
Bring 3 medium-size fresh beets, peeled and thinly sliced; 2 1/2 cups water; 1 cup apple cider vinegar; 1/3 cup sugar; 1/4 cup table salt; 1/4 cup thinly sliced red onion; and 1 tsp. dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack 6 large hard-cooked eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours.
How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer.
Asparagus Mimosa
MAKES 4 SERVINGS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
Trim 1 lb. fresh asparagus; cook in boiling salted water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge into ice water; drain. Toss with 1 tsp. cider vinegar, 1 tsp. extra virgin olive oil, 1/8 tsp. kosher salt, and 1/8 tsp. freshly ground black pepper. Place on a serving platter; top with 1 grated hard-cooked egg, 2 Tbsp. sautéed finely diced spicy smoked sausage, and 1 tsp. chopped fresh chives. Serve with hot sauce.
Southern-Style Smørrebrød
Sparked by the leisurely pleasures of the cocktail-and-canapé Mad Men era, smørrebrød (Danish open-faced sandwiches) are the latest craze in stress-free entertaining. With a little clever prep, you can set out an impressive DIY spread in under an hour. Now we’ll toast to that. Skål, y’all!
START HEARTY
Opt for a rustic pumpernickel, rye, or sourdough—the bread lays the foundation and needs to be sturdy enough to support high-rise toppings. Trim the crusts and go bite-size, or indulge in full-on knife-and-fork dinner fare. Brush bread slices with melted butter or olive oil, and bake at 400° for 8 to 10 minutes or until crisp.
ADD A CREAMY NOTE
Set out a few versatile spreads that guests can mix and match with different toppings; The New Egg Salad and Sour Cream-Herb Sauce are two of our favorites. Other great options include garlic-and-herb cheeses, flavored butters, rémoulade, and country-style mustards.
GET CREATIVE
Toppings can be minimal or lavish—anything goes as long as it looks great and the flavors play well together: thinly sliced meats and cheeses, bacon, pickled shrimp, smoked trout, hard-cooked eggs, crabmeat. Also consider condiments such as bacon marmalade and tomato chutney.
FINISH FRESH
Think color and crunch. Pickled squash and onions, julienned peppers, thinly sliced cucumbers and radishes, peppery watercress, fresh herbs, sprouts and microgreens, grape tomatoes, and slivers of fresh seasonal fruit.
THE NEW EGG SALAD
MAKES 4 CUPS
HANDS-ON 15 MIN.
TOTAL 3 HOURS, 20 MIN.
Bring 1/2 cup vegetable broth to a boil over medium-high heat. Stir in 1/4 cup julienne-cut sun-dried tomatoes; cover, remove from heat, and let stand 5 minutes. Drain tomatoes, pat dry with paper towels, and chop. Grate 12 hard-cooked eggs using large holes of a box grater; place in a large bowl. Stir in tomatoes, 1/4 cup finely chopped celery, and 2 Tbsp. finely chopped sweet onion. Stir together 1/2 cup Greek yogurt, 3 Tbsp. mayonnaise, 1 Tbsp. chopped fresh flat-leaf parsley, 1 Tbsp. prepared horseradish, 1 tsp. hot sauce, 1 tsp. Worcestershire sauce, 3/4 tsp. celery salt, and 1/4 tsp. black pepper in a bowl until blended. Fold into egg mixture. Chill up to 3 days.
SOUR CREAM-HERB SAUCE
MAKES 3/4 CUP
HANDS-ON 5 MIN.
TOTAL 2 HOURS, 5 MIN.
Stir together 1/2 cup sour cream, 2 Tbsp. mayonnaise, 1 Tbsp. chopped capers, 1 tsp. chopped fresh dill, 1 tsp. fresh lemon juice, and a pinch of ground red pepper until blended. Chill up to 3 days.
OUR FAVE COMBOS
PAIR WITH SOUR CREAM-HERB SAUCE AND SLICED HARD-COOKED EGGS.
Salami, pickled okra, and olive salad
Smoked trout, green apple, and dill
Shrimp, cornichons, and radicchio
Shrimp, cucumber, and chervil or parsley
PAIR WITH EGG SALAD
Tomato, feta, and sprouts
Tomato, bacon, and watercress
TEST KITCHEN INTERVENTION
A LITTLE PROFESSIONAL HELP FROM OUR KITCHEN TO YOURS
Crack the Egg Code
Welcome to Eggs 101. Your curriculum today: the SL way to cook in the shell and peel
LIKE STEAK, EGGS HAVE different degrees of doneness. It’s all about the timing. We cooked dozens of them in search of the most consistently tender whites and evenly cooked yolks for our egg story (page 80). Here’s what we found: Place six eggs in a single layer in a 4-qt. stainless steel saucepan; add 51/2 cups water (or just enough to cover the eggs), and bring to a simmer. Start your timer, maintain water at a bare simmer, and cook to preferred doneness, using the times below as your guide. Drain the eggs, and soak them under a steady stream of tap water until cool to the touch (about 1 minute). Then get cracking.
1
SOFT-COOKED
5 MINUTES
White is just set, and yolk is creamy. Serve on its own, over pasta, or on toast.
2
MEDIUM-COOKED
8 MINUTES
Yolk is almost opaque and just firm. Great for composed salads.
3
HARD-COOKED
10 MINUTES
The all-purpose egg. Yolk is bright yellow and just cooked all the way through.
4
BLESS YOUR HEART!
You have ring-around-the-yolk because you boiled them for too long. Don’t toss them; they’re still edible. Many cultures prize long-cooked eggs.
TIP
We buy large Grade A eggs in the SL Test Kitchen. To test their freshness beyond the stamp on the carton, place an egg in a glass of water. If it sinks, it’s fresh; if it remains suspended, it’s okay; if the egg floats, it has lost density—discard it.
EASY PEELING
Myths abound. Here’s the truth, no yoke.
MYTH #1 Add cooking oil to the water so the shells slide right off. Wrong.
MYTH #2 Cooking fresh eggs with baking soda makes them easier to peel. Jury’s still out.
MYTH #3 Adding vinegar makes peeling a breeze. Wrong, though if cracked, it keeps eggs from splitting while boiling.
MYTH #4 Chilling eggs before peeling eases the process. Wrong.
THE SL VERDICT There’s more than one way to crack and peel an egg, but we prefer gently tapping all sides of the egg on a flat surface and peeling it under running water so the shell comes off quickly and easily.
FOOD GIFT OF THE MONTH
Capture Spring in a Bottle
This season’s best-dressed salads start with a trio of versatile vinaigrettes that serve double duty as sauces and marinades
Ginger-Basil Vinaigrette
Use this as a sauce for fish or shrimp, crisp lettuces, avocado, or rice. Process 1/2 cup loosely packed fresh basil leaves, chopped; 2 Tbsp. fresh lemon juice; 2 tsp. minced fresh ginger; 1 garlic clove, minced; 1 tsp. honey; and 1/2 tsp. kosher salt in a food processor until smooth. With processor running, pour 2/3 cup grapeseed oil through food chute in a slow, steady stream, processing until smooth. MAKES about 3/4 cup
Red Pepper Jelly Vinaigrette
Pair this sweet, piquant vinaigrette with fresh greens and tangy goat cheese. It also works as a marinade for chicken or pork. Whisk together 6 Tbsp. red wine vinegar; 1/3 cup olive oil; 3 Tbsp. red pepper jelly; 1 shallot, minced (about 2 Tbsp.); 1 Tbsp. coarse-grained mustard; 1/4 tsp. kosher salt; and 1/4 tsp. black pepper in a small bowl. MAKES about 1 cup
Peach-Poppy Seed Vinaigrette
Pair with any lettuce, or drizzle over grilled pork. Process 3/4 cup frozen sliced peaches or mango, thawed; 3 Tbsp. peach preserves; 2 Tbsp. plus 2 tsp. apple cider vinegar; 1/2 tsp. Dijon mustard; and 1/2 tsp. kosher salt in a food processor until smooth. With processor running, pour 1/2 cup canola oil through food chute in a slow stream. Process until smooth; stir in 1 1/2 tsp. poppy seeds. MAKES 1 1/4 cups
TAKE IT
To transport, secure wooden ball lids with tape. Store in the fridge up to one week. Glass bottles with wood stoppers, $19 each; westelm.com. Kitchen twine, about $3; available at grocery stores.
QUICK-FIX SUPPERS
Grill Once, Eat Twice
Make your grill work overtime to give you eight simple, fresh, and quick weeknight options
45 MIN
Pork Tenderloins with Balsamic Strawberries
MAKES 4 SERVINGS
1 |
(3-lb.) package pork tenderloins |
1/2 |
tsp. freshly ground black pepper |
2 |
tsp. kosher salt, divided |
10 |
bacon slices |
2 |
(8-oz.) packages haricots verts (thin green beans) |
2 |
Tbsp. olive oil, divided |
4 |
garlic cloves, divided |
1/2 |
cup balsamic vinegar |
1/3 |
cup strawberry preserves |
1/2 |
cup quartered fresh strawberries |
1. Preheat grill to 400° to 500° (high) heat. Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
2. Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.
3. Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.
4. Mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a skillet over medium-high heat 2 to 3 minutes or until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.
5. Remove foil packet from grill; transfer pork to lit side. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once. Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini. Slice remaining tenderloin, and serve with strawberry mixture and green beans.
LEFTOVER DINNER
PORK PESTO PANINI Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices. Drain 1 (7-oz.) jar roasted red bell peppers; cut peppers into 6 pieces. Spread 2 tsp. pesto on each of 6 artisan bread slices. Top each with 3 pork slices, 1 red pepper piece, 1 (1-oz.) Havarti cheese slice, and 1 bread slice. Cook in a preheated panini press 2 to 3 minutes or until golden. MAKES 6 servings
40 MIN
Grilled Lime Shrimp and Vegetable Rice
MAKES 4 SERVINGS
1 |
(13.66-oz.) can coconut milk |
2 |
garlic cloves, minced |
1 |
tsp. table salt |
3 |
Tbsp. red pepper jelly |
2 |
Tbsp. olive oil |
1 |
tsp. Asian hot chili sauce (such as Sriracha) |
1 |
tsp. lime zest |
6 |
Tbsp. fresh lime juice, divided |
2 |
lb. peeled, large raw shrimp |
1 1/4 |
cups uncooked jasmine rice |
2 |
ears fresh corn |
5 |
assorted mini bell peppers |
1 |
sweet onion, cut into 1/2-inch slices |
2 |
tsp. olive oil |
1/2 |
cup chopped fresh herbs (such as flat-leaf parsley, mint, basil, and cilantro) |
1. Preheat grill to 350° to 400° (medium-high) heat. Bring first 3 ingredients and 2/3 cup water to a boil in a medium saucepan over high heat.
2. While coconut milk mixture comes to a boil, whisk together red pepper jelly, next 3 ingredients, and 1/4 cup fresh lime juice in a small bowl. Reserve 2 Tbsp. lime mixture. Combine remaining lime mixture and shrimp. Let stand 20 minutes.
3. Meanwhile, stir rice into boiling coconut milk mixture. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and keep covered.
4. While shrimp marinates and rice simmers, brush corn, peppers, and onion with 2 tsp. olive oil, and grill, covered with grill lid, 8 minutes or until slightly charred, turning halfway through. Remove and discard seeds from peppers; chop peppers. Cut kernels from corn cobs. Discard cobs. Chop onion. Combine peppers, corn, and onion in a bowl.
5. Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, 3 minutes on each side or just until shrimp turn pink. Remove shrimp from grill; sprinkle with 1 Tbsp. lime juice, and toss with reserved 2 Tbsp. lime mixture. Reserve half of shrimp for Lime Shrimp Rolls. Stir remaining 1 Tbsp. lime juice into rice. Stir rice mixture and herbs into grilled vegetables. Serve remaining shrimp over rice-and-vegetable mixture.
LEFTOVER DINNER
LIME SHRIMP ROLLS Preheat oven to 375°. Coarsely chop reserved shrimp from Grilled Lime Shrimp and Vegetable Rice. Stir together 1/2 cup chopped celery, 1/3 cup mayonnaise, 1/2 tsp. lime zest, 1 Tbsp. fresh lime juice, 1/2 tsp. chopped fresh tarragon, and shrimp in a bowl. Stir together 2 Tbsp. melted butter and 1 garlic clove, pressed; spread on cut sides of 4 hot dog buns. Bake 7 to 8 minutes or until toasted. Place 1 lettuce leaf in each roll; top with shrimp mixture. Serve with lime wedges. MAKES 4 servings
30 MIN
Grilled Steak Salad with Walnut Dressing
MAKES 4 SERVINGS
Add a side of fresh blueberries, strawberries, or mango.
1 |
small red onion, thinly sliced |
1/2 |
cup olive oil |
1 |
cup coarsely chopped walnuts |
1 |
garlic clove, thinly sliced |
2 |
lb. flat-iron, hanger, or tri-tip steak |
2 |
Tbsp. olive oil |
1 |
Tbsp. Chicago steak seasoning |
1 |
tsp. kosher salt, divided |
2 |
large red onions, cut into 1/2-inch-thick slices |
1/3 |
cup white wine vinegar |
1 |
Tbsp. dark brown sugar |
1 |
Tbsp. whole grain Dijon mustard |
1/4 |
tsp. black pepper |
1 |
romaine lettuce heart, torn |
2 |
oz. crumbled blue cheese |
1. Preheat grill to 350° to 400° (medium-high) heat. Sauté 1 thinly sliced small onion in 1/2 cup hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or until golden and tender. Add walnuts and garlic; cook, stirring occasionally, 3 to 4 minutes or until walnuts just begin to turn golden brown. Remove from heat, and cool 5 minutes.
2. Rub steak with 1 Tbsp. olive oil, steak seasoning, and 1/2 tsp. salt. Toss 1/2-inch onion slices with remaining 1 Tbsp. olive oil.
3. Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. At the same time, grill thick onion slices, covered with grill lid, 4 to 5 minutes on each side or until golden brown. Remove steak and onions from grill, and let stand 5 minutes. Thinly slice steak. Reserve half of steak and onions for Steak Wraps.
4. Whisk together vinegar, brown sugar, and mustard in a medium bowl. Gradually whisk in walnut mixture. Add 1/4 tsp. pepper and remaining 1/2 tsp. salt. Reserve 1/2 cup vinaigrette for Steak Wraps.
5. Toss lettuce and grilled onions with 1/4 cup vinaigrette in a large bowl; arrange on a serving platter. Top with grilled steak. Sprinkle with crumbled blue cheese. Serve with remaining 1/4 cup vinaigrette.
LEFTOVER DINNER
STEAK WRAPS Coarsely chop reserved onions from Grilled Steak Salad with Walnut Dressing. Stir together 4 oz. softened cream cheese and reserved 1/2 cup vinaigrette until smooth. Spread on 1 side of 4 (9-inch) plain wraps. Top each with 10 baby spinach leaves. Divide reserved steak and onions among wraps; sprinkle with 2 oz. crumbled blue cheese. Roll up. MAKES 4 wraps
35 MIN
Grilled Spicy Cilantro Chicken
MAKES 4 TO 6 SERVINGS
2/3 |
cup olive oil |
2 |
Tbsp. fresh lemon juice |
4 |
medium-size jalapeño peppers, seeded |
2 |
bunches fresh cilantro (about 3 cups loosely packed leaves) |
2 |
bunches fresh mint (about 1 cup loosely packed leaves) |
4 |
garlic cloves |
1 |
tsp. table salt |
1 |
tsp. ground ginger |
12 |
small skinned and boned chicken thighs |
8 |
plum tomatoes, halved |
|
Freshly ground black pepper |
|
Assorted chopped fresh herbs |
|
Naan bread |
1. Preheat grill to 350° to 400° (medium-high) heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth. Add mint and next 3 ingredients, and process until smooth, stopping to scrape down sides as needed.
2. Rub 1/2 cup cilantro mixture over chicken; cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for Grilled Chicken Naan Pizza and 1/2 cup to serve with chicken.
3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done. Remove from grill, and let stand 5 minutes.
4. Meanwhile, grill tomato halves 3 to 5 minutes or just until they begin to blister. Sprinkle with salt and pepper, drizzle with desired amount of olive oil, and top with chopped fresh herbs. Grill naan 1 to 2 minutes on each side or just until puffy and soft.
5. Reserve 6 chicken thighs and 4 tomato halves for Grilled Chicken Naan Pizza. Serve remaining chicken and tomatoes with grilled naan bread and reserved 1/2 cup cilantro mixture.
LEFTOVER DINNER
GRILLED CHICKEN NAAN PIZZA Preheat oven to 450°. Thinly slice 6 Grilled Spicy Cilantro Chicken thighs. Place 2 naan breads on a parchment paper-lined baking sheet; spread each with 1 Tbsp. reserved cilantro mixture; layer each with 1/2 cup sliced chicken, 4 reserved plum tomato halves, and 4 fresh mozzarella cheese slices. Bake 7 to 8 minutes or until cheese melts. Top with arugula. Serve with remaining cilantro mixture. MAKES 4 servings
SAVE ROOM
Stir Up a Little Cupcake Magic
A Thumbelina version of the tube-pan classic, these Pound Cake Cupcakes are pretty enough for a fairy-tale princess—and only a muffin tin away.
Pound Cake Cupcakes
MAKES 30 CUPCAKES
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 55 MIN., NOT INCLUDING BLOSSOMS
1 |
cup butter, softened |
21/2 |
cups sugar |
6 |
large eggs |
3 |
cups all-purpose flour |
1 |
tsp. baking powder |
1 |
(8-oz.) container mascarpone cheese, softened |
3 |
tsp. vanilla extract, divided |
30 |
paper baking cups |
9 |
(2-oz.) vanilla candy coating squares, coarsely chopped |
1/2 |
cup whipping cream |
2 |
Tbsp. butter, softened |
|
Sky blue food coloring paste |
|
1. Preheat oven to 350°. Beat 1 cup butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and baking powder. Add flour mixture to butter mixture alternately with mascarpone cheese, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla. Place 30 paper baking cups in 3 (12-cup) standard-size muffin pans; spoon batter into cups using a 4 Tbsp. (1/4-cup) cookie scoop.
3. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and cool completely.
4. Microwave vanilla candy coating and whipping cream in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes. Stir mixture, and microwave 1 more minute or until candy coating is almost melted, gently stirring at 30-second intervals. Whisk until melted and smooth. (Do not overheat or overwhisk.) Whisk in 2 Tbsp. softened butter and remaining 1 tsp. vanilla. Tint with desired amount of food coloring paste.
5. Working quickly, dip tops of cupcakes in candy mixture. Place right-side-up on a wire rack. (If mixture begins to harden, microwave 10 to 15 seconds, and stir until smooth.) Top with blossoms.
EDITOR’S TIP
Make blossoms weeks ahead and store at room temp in airtight container away from sunlight.
EASY YET IMPRESSIVE
HYDRANGEA BLOSSOMS
Ready-to-use fondant is just as easy to cut and shape as Play-Doh. A hydrangea gumpaste cutter set (petalcrafts.com) adds realistic details. Find fondant and color dust at craft stores or wilton.com.
1
Dust work surface with cornstarch. Thinly roll fondant; stamp with petal veiner included in kit.
2
Cut blossoms with petal cutter. Press petal edges between fingertips; shape and let harden on candy gummy rings until firm enough to lift.
3
Accent petals with dark blue color dust. Mold anthers; let harden, and brush with yellow dust. Dot petal centers with corn syrup; add anthers.
Cakes in Bloom
In honor of the spring party season, five of our all-time favorite cakes take delicious flights of fancy. The original Hummingbird Cake (our most requested recipe ever!) celebrates its 35th anniversary with swirls of browned butter frosting. Gilding the lily? Mmm…maybe. But seriously, can there be too much of a good thing when it comes to a freshly baked cake?
35th Anniversary Hummingbird Cake
MAKES 12 SERVINGS
HANDS-ON 30 MIN.
TOTAL 8 HOURS, 40 MIN., INCLUDING FILLING AND FROSTING
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won’t get the same depth of flavor or moistness without them.
3 |
cups all-purpose flour |
2 |
cups sugar |
1 |
tsp. baking soda |
1 |
tsp. table salt |
1 |
tsp. ground cinnamon |
2 |
cups diced ripe bananas (about 3 medium) |
3 |
large eggs, beaten |
1 |
cup chopped toasted pecans |
1 |
cup vegetable oil |
1 |
(8-oz.) can crushed pineapple, undrained |
2 |
tsp. vanilla extract |
|
|
|
1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.
35TH ANNIVERSARY HUMMINGBIRD CAKE
We updated the original with a banana pudding-inspired custard filling and browned butter frosting. As for the cake layers? They’re original. We recognize perfection when we taste it.
CREAM CHEESE CUSTARD FILLING
MAKES ABOUT 2 2/3 CUPS
HANDS-ON 20 MIN.
TOTAL 7 HOURS, 20 MIN.
3/4 |
cup sugar |
1/3 |
cup all-purpose flour |
3 |
large eggs |
1 1/2 |
cups milk |
1 |
(8-oz.) package cream cheese, cubed and softened |
1 |
Tbsp. vanilla extract |
Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness. Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in cream cheese and vanilla until cheese melts. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture (to prevent a film from forming), and chill 6 to 24 hours.
BROWNED BUTTER FROSTING
MAKES ABOUT 3 CUPS
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 20 MIN.
1 |
cup butter |
1 |
(16-oz.) package powdered sugar |
1/4 |
cup milk |
1 |
tsp. vanilla extract |
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.
GET THE LOOK: Double the frosting recipe. Fit a pastry bag with a basket-weave tip; fill with frosting. Pipe basket-weave pattern around sides of cake, refilling bag as needed. Use a star tip to pipe ruffle around top of cake.
Chocolate Zucchini Cakes
MAKES 6 (5- X 3-INCH) CAKES
HANDS-ON 30 MIN.
TOTAL 2 HOURS, 45 MIN., INCLUDING FROSTING
Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.
2 |
cups sugar |
1/2 |
cup butter, softened |
1/2 |
cup canola oil |
3 |
large eggs |
2 1/3 |
cups all-purpose flour |
2/3 |
cup unsweetened cocoa |
1 |
tsp. baking soda |
1 |
tsp. table salt |
1/2 |
tsp. ground cinnamon |
2/3 |
cup whole buttermilk |
2 |
cups grated unpeeled zucchini (about 2 medium) |
1 |
(4-oz.) semisweet chocolate baking bar, finely chopped |
2 |
tsp. vanilla extract |
6 |
(5- x 3-inch) disposable aluminum foil loaf pans, lightly greased |
|
1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir zucchini and next 2 ingredients into batter until blended. Spoon batter into lightly greased loaf pans, filling two-thirds full.
2. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 1 hour).
3. Prepare Chocolate Fudge Frosting. Spoon hot frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).
CHOCOLATE FUDGE FROSTING
MAKES ABOUT 2 CUPS
HANDS-ON 15 MIN.
TOTAL 15 MIN.
1/3 |
cup butter |
1/3 |
cup unsweetened cocoa |
1/3 |
cup milk |
1/4 |
cup sour cream |
2 |
tsp. vanilla extract |
3 |
cups powdered sugar |
Cook first 3 ingredients in a large saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts. Remove from heat; whisk in sour cream and vanilla until blended. Gradually add powdered sugar, beating at medium speed with an electric mixer until mixture is smooth. Use immediately.
CHOCOLATE ZUCCHINI CAKES
Spiked with a triple hit of chocolate (we’re talking rich sour cream-fudge frosting here), these are definitely not your garden-variety zucchini cakes.
Green Tea-Honeysuckle Cake
MAKES 12 SERVINGS
HANDS-ON 30 MIN.
TOTAL 3 HOURS, 15 MIN., INCLUDING GLAZE
Matcha, a Japanese green tea powder, adds vivid green color and a delicate flavor. Look for it in Asian grocery stores and gourmet markets, or order online. Store tightly covered in the fridge. (It oxidizes quickly.) If you can’t find matcha, pulverize regular green tea in a spice grinder.
1 |
cup butter, softened |
1/2 |
cup shortening |
2 1/2 |
cups sugar |
1/4 |
cup honey |
6 |
large eggs |
3 |
cups all-purpose flour |
1 |
tsp. baking powder |
1/2 |
tsp. table salt |
3/4 |
cup milk |
2 |
tsp. matcha (green tea powder) |
|
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 2 1/2 cups batter to a 2-qt. bowl, and stir in matcha until blended.
3. Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
4. Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
5. During last 10 minutes of baking, prepare Honeysuckle Glaze. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle Glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes).
6. Remove cake from pan; spoon reserved glaze over cake.
HONEYSUCKLE GLAZE
MAKES ABOUT 1 2/3 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
3/4 |
cup sugar |
1/2 |
cup butter |
1/3 |
cup honey |
1/3 |
cup orange liqueur |
Bring all ingredients and 3 Tbsp. water to a boil in a 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes.
Note: We tested with Grand Marnier orange liqueur.
GREEN TEA-HONEYSUCKLE CAKE
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet status. Bonus: It tumbles from the pan perfectly fluted and party ready.
Strawberries and Cream Cake
MAKES 12 SERVINGS
HANDS-ON 30 MIN.
TOTAL 22 HOURS, 10 MIN., INCLUDING FILLING AND FROSTING
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
2 |
cups sifted cake flour |
2 1/2 |
tsp. baking powder |
1/2 |
tsp. table salt |
1 1/4 |
cups sugar, divided |
1/2 |
cup canola oil |
1/4 |
cup fresh lemon juice |
4 |
large egg yolks |
8 |
large egg whites |
1 |
tsp. cream of tartar |
|
|
|
1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth.
2. Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased and floured 8-inch round cake pans.
3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread filling between cake layers, leaving a 1/4-inch border around edges (about 2/3 cup between each layer). Cover cake with plastic wrap, and chill 8 to 24 hours. Spread Strawberry Frosting on top and sides of cake. Chill 2 hours before serving.
STRAWBERRY JAM FILLING
MAKES ABOUT 4 CUPS
HANDS-ON 20 MIN.
TOTAL 9 HOURS, 50 MIN.
Serve any extra filling along with the cake, or refrigerate up to 1 week and enjoy homemade jam for breakfast!
4 |
cups mashed fresh strawberries |
2 1/2 |
cups sugar |
1 |
(3-oz.) package strawberry-flavored gelatin |
1. Stir together strawberries and sugar in a large saucepan; let stand 30 minutes.
2. Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours.
STRAWBERRY FROSTING
MAKES ABOUT 3 1/2 CUPS
HANDS-ON 10 MIN.
TOTAL 30 MIN.
For maximum volume and a silky smooth texture, make sure the whipping cream and sour cream are ice cold when blended.
1 |
Tbsp. strawberry-flavored gelatin |
2 |
Tbsp. boiling water |
1 |
cup whipping cream |
1/4 |
cup sugar |
1 |
(8-oz.) container sour cream |
1. Stir together first 2 ingredients in a small bowl; cool completely (about 20 minutes).
2. Beat whipping cream and gelatin mixture at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Stir in sour cream, 1/4 cup at a time, stirring just until blended after each addition.
Sweet Talk
BAKING A BEAUTIFUL CAKE IS, WELL, EASY AS PIE. HERE ARE A FEW TIPS AND TRICKS TO ENSURE YOUR LAYERS STACK UP TO PERFECTION.
MEASURE ACCURATELY. Extra sugar or leavening will cause a cake to fall; too much flour makes it dry.
GREASE PANS with solid vegetable shortening. Margarines with a high liquid-to-fat ratio and butter (which is about 20 percent water) can cause layers to stick to the pan.
BAKE AND FREEZE completely cool cake layers in zip-top plastic freezer bags up to 1 month before assembling and frosting, if desired.
MAKE AND CHILL pastry cream or fruit fillings up to 1 day ahead. For a firmly set filling, don‘t tempt fate and trim the required chill time.
PIPE A RING of frosting just inside the top edge of each cake layer to hold the filling and prevent bulging. Add filling, and spread to edge of ring.
WRAP CAKES in plastic wrap after filling, and chill 8 to 24 hours to allow the layers to settle before spreading the frosting.
STRAWBERRIES AND CREAM CAKE
Imagine a multi-layered fusion of fresh strawberry pie and feather-light sponge cake. Unlike the original strawberry cake-mix classic, this one’s made from scratch.
Boiling Point
Roll up your sleeves and crank the music for the South’s ultimate springtime feast. Chef Tim Byres celebrates crawfish season with a Texas twist.
In the South, it’s not unusual for a party to begin with a very large pot and a wood fire. We’re funny that way. Southerners own the art of outdoor cooking, and you’d be hard-pressed to find a livelier example than a crawfish boil. (FYI, if you prefer to use large, sweet Gulf shrimp instead, no one will complain.) We love a rowdy boil because it’s as much an occasion as a meal. The fragrant pot and tumble of ingredients beckon us outside around a table, elbow-to-elbow with friends and fingers dusted with red spice. It’s a juicy, loud, messy, and delicious seasonal pleasure—mudbugs are at their best right now. Tim Byres, one of the smartest young chefs around, gets it. His restaurants, SMOKE and Chicken Scratch (part of a large alfresco space with live music, room for kids to play, and a garden), are devoted to cooking over fire, from-scratch food, and community. We love the funky, rustic edge he’s brought to shiny Dallas. And we love his Texas-spin on the boil even more.
The Crawfish Boil
MAKES 10 TO 12 SERVINGS
HANDS-ON 20 MIN.
TOTAL 2 HOURS, 35 MIN., INCLUDING SAUCE AND SPICE MIX
Chef Tim Byres’ boil works great with shrimp too. It’s a one-pot meal in itself with spiced potatoes, sausage, and fresh corn, but no one will complain if you also serve a bowl of bracing slaw, bean salad, pitchers of margaritas, and a mile-high Tequila-Key Lime Meringue Pie. Cook the crawfish on the stovetop in two batches for ease. Or, if you have a 10-gal. pot and propane cooker (or wood fire), boil the crawfish outside all in one go. To do so, simply double the first five ingredients and water.
3 |
celery ribs, cut into 2-inch pieces |
1/2 |
lemon, cut into 1/8-inch-thick slices |
1/2 |
yellow onion, coarsely chopped |
1 1/2 |
cups Crawfish Spice Mix |
|
Tejano Red Sauce, divided |
5 1/2 |
lb. red new potatoes (about 30) |
6 |
(1/4-lb.) andouille sausage links |
6 |
ears fresh corn, cut in half |
20 |
lb. live fresh crawfish, purged (see Crawfish Connection)* |
1. Pour 3 1/4 gal. water into a 7 1/2-gal. heavy stockpot; add celery, lemon, onion, spice mix, and 1 1/2 cups red sauce. Bring to a boil; add potatoes. Boil 20 minutes or until potatoes can be pierced easily with a knife. Transfer potatoes to a large, clean cooler to keep warm. Add sausage to pot; boil 5 minutes. Add corn; boil 5 minutes. Transfer sausage and corn to cooler.
2. Add half of crawfish to stockpot; boil 8 to 10 minutes or until crawfish tails curl. Transfer crawfish to a large bowl; toss with desired amount of Tejano Red Sauce. Transfer to cooler. Repeat boiling procedure with remaining crawfish. Serve with corn, sausage, and potatoes.
*6 to 8 lb. unpeeled, large raw shrimp may be substituted. Boil 3 minutes or just until shrimp turn pink.
HANDS-ON: SHED THE SHELL
1. Twist and snap head away from tail.
___________
2. Peel away shell from widest part of tail.
___________
3. Hold tip of tail; gently pull out tender meat.
CRAWFISH SPICE MIX
MAKES ABOUT 3 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
Dill, marjoram, and coriander add an aromatic twist to the traditional Cajun seasoning. Use this mix for any kind of seafood boil.
3/4 |
cup mustard seeds |
3/4 |
cup coriander seeds |
1/2 |
cup kosher salt |
1/4 |
cup celery seeds |
1/4 |
cup dried marjoram |
1/4 |
cup dill seeds |
2 |
Tbsp. sugar |
1 |
Tbsp. whole allspice |
1 |
Tbsp. ground red pepper |
1 |
tsp. whole cloves |
20 |
bay leaves, crushed |
Stir together all ingredients, and store in an airtight container up to 2 months.
TEJANO RED SAUCE
MAKES 5 CUPS
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 5 MIN.
This versatile sauce takes its acidity from tomatillos, not vinegar, and its earthy spice from guajillo chiles, which can be found in many supermarkets and Latin groceries. Toast the chiles first to coax out their flavor. Use the sauce to spice up the crawfish boil, or drizzle it on tacos, grilled chicken, or eggs.
2 |
lb. tomatillos, husks removed |
4 |
oz. dried guajillo chiles |
16 |
garlic cloves |
4 |
tsp. olive oil |
2 1/2 |
tsp. salt |
1. Preheat oven to 500°. Cut tomatillos in half or quarters, depending on size.
2. Spread chiles in a single layer on a baking sheet; toast 1 to 2 minutes or until chiles puff and become fragrant. (Chiles burn quickly, so keep a watchful eye.) Cut chiles open with kitchen shears; remove seeds. Cut off stems.
3. Sauté garlic in hot oil in a large saucepan over medium-high heat 2 minutes or until garlic begins to brown. Add tomatillos, salt, and 1 qt. water. Bring to a boil, and cook, stirring often, 4 minutes. Add chiles, and cook, stirring occasionally, 5 to 10 minutes or until tomatillos are soft and peppers have rehydrated. Cool 10 minutes.
4. Purée mixture, in batches, in a blender or food processor. Pour through a fine wire-mesh strainer into a container, discarding solids. Cool completely. Refrigerate in an airtight container up to 4 days.
CRAWFISH CONNECTION: ORDER, CLEAN, BOIL
Order direct from lacrawfish.com or cajungrocer.com, and figure on 2 lb. live crawfish per person. To purge crawfish of mud and debris, place them in a 48-qt. cooler with a pourable spout. Add cold water and 2 cups salt. Gently stir crawfish; let stand 3 minutes. Open spout, tilt cooler, and rinse crawfish with a steady stream of cold water until water runs clear.
Woodshed Margarita
MAKES 5 1/2 CUPS
HANDS-ON 10 MIN.
TOTAL 50 MIN., NOT INCLUDING TEQUILA
1 |
cup sugar |
2 1/2 |
cups Cedar-Infused Tequila or any white, silver, or gold tequila |
1 1/4 |
cups fresh lime juice |
1/2 |
cup orange liqueur (such as Cointreau) |
|
Limes, thinly sliced |
1. Bring sugar and 1 cup water to a boil over medium-high heat; boil, stirring occasionally, 5 minutes or until sugar dissolves. Remove from heat; cool to room temperature (about 30 minutes). Refrigerate in an airtight container up to 1 week.
2. Stir together sugar mixture, tequila, lime juice, and orange liqueur in a pitcher. Serve over ice with lime slices.
CEDAR-INFUSED Tequila Place 6 cedar grilling papers, broken into pieces, in a 1-qt. jar. Pour in 1 (750-milliliter) bottle white or gold tequila. Cover and let stand at room temperature 2 to 4 days. (The longer it sits, the more intense the cedar flavor.) Pour tequila through a fine wire-mesh strainer lined with a coffee filter or cheesecloth into a clean 1-qt. jar. Refrigerate, covered, up to 3 months. MAKES about 3 cups
Blue Cheese Coleslaw
MAKES 9 CUPS
HANDS-ON 35 MIN.
TOTAL 35 MIN.
Stir in the red cabbage just before serving so the slaw doesn’t turn pink.
3/4 |
cup sour cream |
2 |
Tbsp. white vinegar |
1 |
Tbsp. green hot sauce |
1 |
tsp. kosher salt |
1/2 |
tsp. celery seeds |
3/4 |
cup crumbled blue cheese |
1/2 |
large head green cabbage, shredded |
1 |
medium carrot, shredded |
4 |
thinly sliced green onions |
1 1/2 |
cups shredded red cabbage |
Whisk together first 5 ingredients and 1/2 cup blue cheese in a very large bowl. Add green cabbage, carrot, and half of green onions; toss to coat. Just before serving, transfer to a serving bowl, and stir in red cabbage. Sprinkle with remaining blue cheese and green onions.
Bean-Jicama Salad
MAKES 10 TO 12 SERVINGS
HANDS-ON 30 MIN.
TOTAL 13 HOURS, 35 MIN.
The key to cooking tender beans with the skins intact? A long soak and gentle simmer.
2 |
lb. dried pinto beans |
2 |
dried ancho chile peppers |
1 |
bunch fresh oregano Kitchen string |
2 |
Tbsp. ground cumin |
1 1/2 |
qt. hot water |
1 |
large yellow onion, diced |
3 |
to 5 large jalapeño peppers, seeded and diced (about 3/4 cup) |
1/2 |
cup minced garlic (15 to 20 cloves) |
3 |
Tbsp. olive oil |
8 |
green onions, sliced |
3/4 |
cup sherry vinegar |
1/4 |
cup extra virgin olive oil |
2 |
Tbsp. plus 1 tsp. kosher salt, divided |
1 |
medium jicama (about 1 lb.), peeled and cut into thin strips |
1/2 |
cup chopped fresh cilantro |
1/3 |
cup fresh lime juice |
1. Rinse and sort beans according to package directions. Place in a large Dutch oven; add water to 3 inches above beans. Cover and let soak 8 hours. Drain.
2. Preheat oven to 500°. Spread chiles in a single layer on a baking sheet; toast 1 to 2 minutes or until chiles puff and become fragrant. Cut chiles open with kitchen shears; remove seeds. Cut off stems.
3. Tie oregano bunch with kitchen string. Return beans to Dutch oven; add oregano, chiles, cumin, and 1 1/2 qt. hot water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 2 to 2 1/2 hours or until beans are tender, adding more water as needed.
4. Remove oregano and chiles from bean mixture; discard. Spoon beans in a single layer on a baking sheet; cool completely (about 40 minutes). Cover and chill 3 hours.
5. Sauté onion, jalapeños, and garlic in 3 Tbsp. hot oil in a large skillet over medium-high heat 8 to 10 minutes or until onion is tender and slightly charred.
6. Toss together beans, sautéed vegetables, green onions, vinegar, 1/4 cup oil, and 2 Tbsp. kosher salt in a large bowl.
7. Toss together jicama, cilantro, lime juice, and remaining 1 tsp. salt. Serve over bean salad.
Tequila-Key Lime Meringue Pie
MAKES 10 TO 12 SERVINGS
HANDS-ON 30 MIN.
TOTAL 4 HOURS, 10 MIN.
1 1/2 |
cups graham cracker crumbs |
6 |
Tbsp. melted butter |
1/3 |
cup sugar |
1 |
tsp. ground cinnamon |
1/4 |
tsp. kosher salt |
8 |
large egg yolks |
2 |
(14-oz.) cans sweetened condensed milk |
3/4 |
cup Key lime juice |
2 |
Tbsp. lime zest |
1 |
Tbsp. tequila |
3 |
Tbsp. cold water |
1 1/2 |
Tbsp. cornstarch |
2/3 |
cup boiling water |
4 |
large egg whites |
1 1/2 |
tsp. cream of tartar |
1 |
cup sugar |
1 1/2 |
tsp. vanilla extract |
1/8 |
tsp. kosher salt |
1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until crust is lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.
All recipes adapted from Smoke: New Firewood Cooking© by Tim Byres. Published by Rizzoli.
COMMUNITY COOKBOOK
Spring Shower Recipes
A taste of who and what got the highest raves in the Southern Living Test Kitchen.
From the Kitchen of
MARIAN COOPER CAIRNS
BIRMINGHAM, AL
“Add cooked shrimp for a heartier main, or white beans for a vegetarian option.”
ZUCCHINI-MINT PASTA
Melt 2 Tbsp. butter with 2 Tbsp. olive oil in a large nonstick skillet over medium-high heat; add 2 shallots, diced, and sauté 2 minutes. Add 1 1/2 lb. small zucchini, sliced; sauté 5 minutes or until zucchini is tender. Stir in 1 minced garlic clove, and cook 1 minute. Remove from heat; stir in 2 Tbsp. fresh lemon juice, 2 tsp. lemon zest, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Toss in 1 (9-oz.) package refrigerated fettuccine pasta, cooked, or 1 (8.8-oz.) package pappardelle pasta, cooked; 1/2 cup thinly sliced fresh mint; 1/2 cup chopped toasted walnuts; and 1/4 cup freshly grated Parmesan cheese. Sprinkle with 4 oz. crumbled feta cheese just before serving. MAKES 4 to 6 main-dish or 6 to 8 side-dish servings
From the Kitchen of
VICKIE MOSES PERKINS
DERIDDER, LA
“Serve with a slotted spoon.”
CREAMY, SPICY CUCUMBERS
Peel, seed, and slice 4 large cucumbers. Stir together 1 cup mayonnaise, 1/4 cup white vinegar, 1/4 cup evaporated milk, 3 Tbsp. sugar, 1 tsp. dried parsley flakes, 2 tsp. hot sauce, 1/2 tsp. table salt, 1/2 tsp. garlic powder, and 1/2 tsp. pepper. Toss in cucumbers and 1 bunch green onions, sliced. Chill 8 to 24 hours. MAKES 6 cups
From the Kitchen of
BRYAN WELLS
CHARLOTTE, NC
“Add club soda if you wish.”
STRAWBERRY-LIME GREEN TEA COOLER
Pour 3 cups boiling water over 2 regular-size green tea bags; cover and steep 5 minutes. Discard tea bags. Stir in 1 cup cold water. Cool 30 minutes. Process 1 (16-oz.) container fresh strawberries, hulled; 1 (12-oz.) can frozen limeade concentrate, thawed; and 1/4 cup honey in a blender until smooth. Pour into a pitcher. Stir in tea; serve on ice. MAKES 8 cups
From the Kitchen of
CRYSTAL KINNARD
MABLETON, GA
“Blanch peas in boiling salted water until crisp-tender. Then plunge into ice water.”
THREE-PEA SALAD
Whisk together 2 Tbsp. fresh lemon juice; 1 tsp. Dijon mustard; 2 garlic cloves, pressed; 1/2 tsp. table salt; 1/2 tsp. sugar; and 1/2 tsp. freshly ground black pepper. Whisk in 1/4 cup olive oil until smooth. Add 2 cups each blanched fresh sweet peas, trimmed snow peas, and trimmed sugar snap peas. Add 1 1/2 cups thinly sliced radishes. Toss gently to coat. MAKES 8 servings
Serve this versatile pasta as a pretty side at a spring luncheon or as a quick main course on busy weeknights.